Pecan Pie

Mix the flour and salt. Cut in the shortening with a pastry blender or two knives.
Combine lightly only until the mixture resembles coarse meal or very tiny peas; its texture will be uniform but will contain crumbs and small bits and pieces.
Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently to each other.
Roll the dough out two inches larger than the 9-inch pie plate. Fit it loosely, but firmly into the pan. Crimp or flute the edges.

Place an oven rack in the lower third of your oven. This will help to ensure that the crust is nicely baked and not soggy. Preheat oven to 425 degrees.
Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are blended together.
Add the corn syrup, brown sugar, melted butter, and vanilla. Blend well.
Stir in the pecans, then pour the mixture into the pie shell.
Place the pie in the lower third of your oven, and bake pie for 15 minutes, then reduce the heat to 350° for 15-20 minutes, or until the edges are set and the center quivers slightly. Don't over bake.
Let cool and top with whipped cream.